STUFFING STUFFED ONIONS
Oven-Roasted Etc. - Meals For Life, From the Kitchens of Healthy Choice Foods, c. 1996. This recipe provides a quick stuffing recipe, but I usually just use left-over stuffing (either homemade or Stovetop) since I never know what to do with leftover stuffing. If using leftover stuffing, just eliminate the "making the stuffing" part of this recipe. Also, I have used chicken broth to replace the chicken bouillon granules and both are good. Cooking time includes resting time.
Provided by NELady
Categories Onions
Time 1h5m
Yield 4 stuffed onions, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375*F. Cut off tops of onions. Using serrated knife, score center of each onion.
- Scoop out center, using grapefruit spoon, leaving 1/4-inch-thick shell. (Onion centers may be chopped and frozen for later use). Place shells in 8-inch square baking dish. Set aside.
- Combine stuffing ingredients in medium mixing bowl. Spoon stuffing evenly into shells. Pour bouillon over onions. Spray foil with nonstick vegetable cooking spray. Cover dish with foil (sprayed-side down). Bake for 25-30 minutes, or until onions are tender-crisp. Remove foil. Bake for additional 5-7 minutes, or until tops are light golden brown. Re-cover with foil. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 202.3, Fat 4.5, SaturatedFat 1, Cholesterol 46.7, Sodium 438.7, Carbohydrate 35.2, Fiber 5.4, Sugar 11.2, Protein 7
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